Spanish Cod One Pot With Black Olives and Tomatoes

Feeling fishy? Try this delicious Spanish cod one pot dish. Delicious and easy recipe to try out and what’s important you won’t have much washing to do! What is Spanish about this recipe? The delicious flavor of chorizo sausage that will fill your kitchen with a mouth-watering smell and olives if you’d like them.

Spanish Cod One Pot With Black Olives and Tomatoes

Spanish Cod One Pot With Black Olives and Tomatoes

This dish can be a go to dinner if you cannot be bothered with preparing separate veggies, or other sides. Everything is already there: you get your fish and chickpeas and a delicious tomato sauce. It’s an ideal meal to cook for a week night dinner – no fuss but still delicious. 

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For more recipes go to our blog. You may want to try out our Gnocchi with Pomodoro sauce recipe or something quick like Tuscan garlic chicken recipe. If you are looking for some high-end inspiration, have a look at what our Private Chefs are cooking.

Print Recipe
Spanish Cod
Recipe adapted from thekitchenalchemist.co.uk
Spanish Cod
Course Dinner
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Dinner
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Spanish Cod
Instructions
  1. In a cooking pot/pan with a lid, fry the chorizo in a little cooking olive oil until it starts to char at the edges, then remove it with a slotted spoon and put it in a bowl until later. To the oil in the pan add the onion and cook on a medium heat for about 10 minutes until softened, then add the smoked paprika, garlic and cook for a couple more minutes.
    Chorizo
  2. Next add the saffron, wine, stock, passata, and sugar, bring to a simmer gently with the lid on and taste after about 10 minutes, adding salt and pepper as needed.
    Pouring wine
  3. Next, add the chick peas and lemon juice, cooking for around 5 minutes with the lid off, and place the cod fillets into the pan with the chorizo, nudging the chick peas out of the way so the cod is partly under the sauce. Add black olives. Put the lid on and simmer gently for around 8 to 10 minutes, spooning the sauce over it a couple of times as it cooks.
  4. When done, remove the lid and scatter with the fresh parsley mixed with a little extra virgin olive oil.
  5. Serve at the table in the cooking pot. Doing this will mean the cod continue to cook in the residual pan heat, so you don’t need to overdo it on the hob.
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